Eggplant in Olive OilClick to Play

Marinated Eggplant in Oil

Melanzane Sott'Olio

Mary Ann Esposito

Marinated eggplant can work wonders on an antipasto table, or as the filling to a great sandwich or bruschetta. Makes 2- 3 pint jars.


4 to 6 cups red wine vinegar
2 medium size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inchrounds
Filippo Berio Extra Virgin Olive Oil
Whole peppercorns
Sea salt
Fresh mint or basil


Fill a non-reactive pot with vinegar.  Add the eggplant slices.  Bring the vinegar to a boil.  Lower the heat and cook the eggplant for 2 minutes.  Remove the eggplant slices to paper towel-lined platter with a slotted spoon.

Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste.  Cover jars completely with olive oil, making sure the eggplant is submerged.  Cap and refrigerate for 6 weeks.  Bring to room temperature to serve.

Featured on show 1903 - Preserved Eggplant and Tomatoes.

item recipe is featured in Episode 1903 of Season 19.

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  1. Diana Canals's avatar

    Diana Canals

    | Permalink
    Mary Ann,
    How can I make eggplant, mushrooms and artichokes in olive oil like they do in Sicily where they are kept in jars, not needing to be refrigerated? When I went to restraunts in Catania, theses anti-pastas were wonderful. I'd like to make them at home. HELP. Diana
  2. Barbara's avatar


    | Permalink
    How long does the eggplant or the plum tomoatoes in oil keep? Do you have to keep the jars in a dark environment or in a certain temperature?
    Thank you
  3. TOBY DELGIUDICE's avatar


    | Permalink
    if you have found the answers to your questions about the preserved foods, please share them w/ me, as i have the same questions. i have been searching for the old methods of preservation for some time now and have made several discoveries that i can also share.i.e. preserved peppers (most varieties)
    and fig jam. all preserved w/out hot water or steam processing.


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